COMPOUND CLASSICS

Sweetbreads & Foie Gras

Cėpes, Cayenne and Spanish Sherry  18

Salad of Endives and Tart Apples

Tossed with Maytag Bleu Cheese and Walnut Oil  13

Tuna Tartare topped with Osetra Caviar

and Preserved Lemon  16

*         *         *

 FIRST COURSES 

Made To Order Yukon Gold Potato Soup
Warm Salad of Fingerlings and Bacon  13

Baby Iceberg “Wedge”
Smoked Bacon, Tomato and Stilton Dressing  13

Fall Vegetable Salad
Farmer’s Market Beets, Shaved Fennel and Radish
Tangerine-Basil Vinaigrette  14 

Cockle Clam Ragu
Bucatini Pasta, Pork Sausage and
Oven Dried Tomatoes
Extra Virgin Olive Oil and Parmesan 17

 Vermont Quail
Balsamic Vinegar Grilled Chicories
Smoked Bacon Glaze and Fig Jam  18

Fennel Crusted Maine Diver Scallops
Fingerling Potato & Leek Fondu
Herb Salad  18

 Organic Butter Lettuce with Baby Tomatoes
Parmesan Reggiano
Champagne Vinaigrette  13

 
COMPOUND COCKTAILS

Pear Martini  10
Fresh Pear Puree Shaken
Absolut Vanilla Vodka and Pear Brandy
Served Up with a Slice of Pear

Autumn Sangrita  12
Sauza Silver Tequila
Cointreau, Lime Juice
Splash of Cabernet Sauvignon
Served on the Rocks

To Help Conserve Our Environment’s Resources,
We Serve Our Own Filtered Water
Please restrict cellular phone use to front lobby
5.00 split plate charge on any entrée
20% gratuity will be included on parties of 6 or more

Compound Gift Certificates - So Perfect for any Occasion
It’s Not Just a Gift…..It’s An Experience
Please Obtain While You are Dining With Us or at Your Convenience Via Our Website
www.compoundrestaurant.com

COMPOUND CLASSICS

 Buttermilk Roast Chicken
Creamed Spinach with Foie Gras Pan Gravy  26

Grilled Beef Tenderloin

Cèpe O’Brian Potatoes

Foie Gras Hollandaise  40

*         *         *

MAIN COURSES 

Atlantic Salmon
Forest Mushroom Carnaroli Risotto
Parmesan Cheese Crisp  29

 Seared Alaskan Halibut
Buttered Bok Choy and Matsutake Mushrooms
Peking Duck Broth  32

 Muscovy Duck Breast
Escarole and Garlic Confit
Dried Cherry, Apricot, Toasted Pecan and
Parsley Duck Jus  29

 Cast Iron Seared Veal Chop
Fork Crushed Yukon Gold Potatoes
Wilted Arugula
Chanterelle Demi-Glace  38 

Forever Braised Lamb Shank
Curry Roasted Fall Squash
With Apples and Scallion
Cabernet Braising Reduction  30

Wild Mushrooms and
Organic Stone Ground Polenta
Black Truffle Relish, Shaved Parmesan
Organic Arugula  25

SIDE DISHES

 Creamed or Sautéed Spinach   8 

Wild Mushrooms  15

Fork Crushed Yukon Potatoes   8

Crispy Buttermilk Onion Rings  8

Menu Created by Chef/Owner Mark Kiffin,
James Beard Foundation’s “Best Chef of the Southwest”

Dinner served nightly,
Lunch served Monday through Saturday
The Compound Restaurant is available
for private parties of many sizes.
Intimate garden patios, cocktail terrace,
private dining rooms for wedding receptions, social affairs
and corporate events accommodating 12 - 250 guests.
Everything from menu selection to wine pairings,
floral arrangements to parting gifts
can be custom designed  for a memorable occasion.